2 teaspoons canola oil
1 pound yellow onion, diced
27 ounces ground bison
10 teaspoons light chili powder
2 teaspoons paprika
5 teaspoons cumin
4 teaspoons garlic powder
1/2 cup Louisiana hot sauce
4 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons chipotle peppers in adobo sauce, chopped
68 ounces diced fire roasted tomatoes
27 ounces black beans, drained and rinsed
27 ounces pinto beans, drained and rinsed
1 1/2 cups water
cheddar cheese, if desired
green onions, chopped, if desired
bacon bits, if desire
sour cream, if desired
In a large stock pot, heat canola oil over medium heat. Add yellow onions and cook until transparent. In a large mixing bowl, add ground bison, light chili powder, paprika, cumin, garlic powder, hot sauce, kosher salt, black pepper and chopped chipotle peppers and mix by hand. Add seasoned ground bison to stock pot and cook until cooked through. Add fire roasted tomatoes and cook 10 to 15 minutes. Add black beans, pinto beans and water. Stir for 1 minute and cook for 10 minutes. Top with cheddar cheese, green onions, bacon bits and sour cream, if desired.
Bison Chipotle Chili recipe provided by Tocabe
Karen Conley, communications director for the nonprofit National Bison Association headquartered in Westminster, believes bison are a good fit for Colorado because the animals are an adaptable species that can thrive from the mountain valleys to the eastern prairies. Plus, health-conscious Colorado consumers tend to gravitate to the lean, high protein meat. Bison meat can be found from farmers’ markets to grocery stores, from ranch direct sales to restaurant menus. To read more about Colorado’s bison country, click here!